Open Access

Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

O. F. Akinyele

O. F. Akinyele

Obafemi Awolowo University, Department of Food Science and TechnologyIle-Ife, Nigeria
Search for this author on
Sciendo|Google Scholar
Akinyele, O. F.
, 
A. V. Ikujenlola

A. V. Ikujenlola

Obafemi Awolowo University, Department of Food Science and TechnologyIle-Ife, Nigeria
Search for this author on
Sciendo|Google Scholar
Ikujenlola, A. V.
 and 
T. O. Omobuwajo

T. O. Omobuwajo

Obafemi Awolowo University, Department of Food Science and TechnologyIle-Ife, Nigeria
Search for this author on
Sciendo|Google Scholar
Omobuwajo, T. O.
  
Nov 05, 2020
Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends's Cover Image
About this article
Previous Article
Next Article
Cite
Download Cover
Published Online: Nov 05, 2020
Page range: 51 - 68
DOI: https://doi.org/10.2478/ausal-2020-0003
Keywords
© 2020 O. F. Akinyele et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
Publication timeframe:
1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
Journal RSS Feed